Description
A delicious copycat version of Outback Steakhouse’s famous Alice Springs Chicken, featuring juicy chicken breasts topped with mushrooms, crispy bacon, melted cheese, and a honey mustard sauce.
Ingredients
Scale
For the Crust:
- For the chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- For the toppings:
- 8 slices bacon, cooked until crispy
- 1 cup sliced mushrooms
- 1 1/2 cups shredded Colby-Jack cheese
- For the honey mustard sauce:
- 1/2 cup mayonnaise
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon lemon juice
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C).
- Season chicken breasts with salt, pepper, garlic powder, and paprika.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden brown (chicken will finish cooking in the oven).
- Transfer chicken to a baking dish.
- In a small bowl, mix together mayonnaise, honey, Dijon mustard, yellow mustard, and lemon juice to make the honey mustard sauce.
- Spread half of the honey mustard sauce over the chicken breasts.
- Top each chicken breast with sliced mushrooms, 2 slices of bacon, and shredded Colby-Jack cheese.
- Bake for 15-20 minutes until cheese is melted and chicken reaches 165°F (74°C) internally.
- Serve with remaining honey mustard sauce on the side.
Notes
For extra flavor, marinate chicken in the honey mustard sauce for 1-2 hours before cooking. Substitute Monterey Jack cheese if Colby-Jack isn’t available.